White Bolognese Sauce

1 lbs good quality ground sausage 

2 Tbls olive oil

2 ounces pancetta diced

1 medium yellow onion, chopped

1 celery, shipped

1 carrot chopped

2 cloves garlic minced

1 individual mini white wine

1 tsp fresh rosemary chopped

1 tsp fresh sage chopped

1/4 tsp ground nutmeg

1 tsp salt

1 tsp pepper

1 1/2 cup chicken stock

1 cup whole milk

1 lbs dried pasta

grated parmigiano reggiano to serve

Fry sausage and pancetta and 1 tbls olive oil until cooked, remove to paper towel

add 1 TBs olive oil to pan and cook carrots, onions and celery until cooked down

add garlic cook 1 minute

add rosemary, sage, nutmeg, salt and pepper

add white wine until evaporated

add chicken stock

cook on low for 30 minutes to reduce

after 30 mins add half of the milk, continue to simmer on low for 30 minutes

add the rest of the milk and continue to simmer until liquid gone

cook pasta al dente 

add pasta to sauce

add parmigiano reggiano,

enjoy

PRINTABLE RECIPE